Chocolate Meringue

Name: Chocolate Meringue
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Egg white; 22g Powdered sugar; 22g Caster sugar; 5g corn starch; Some dark chocolate

by The Rhyme of the Sea Food

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Originally I wanted to make meringues. The fresh meringues are indeed very delicious, but when they cool down, they are very sticky and soft. They all stick together and can’t be picked up anymore. I thought about how to make the meringue non-sticky. I thought of wrapping the meringue with chocolate, so that it not only has a richer taste, but it is also not sticky and easy to store.

Ingredients

Chocolate Meringue

1. Mix cornstarch with powdered sugar and sift

2. Add the egg whites three times and add the fine sugar

3. Beat to dry foaming

4. Pour the mixed powder

5. Stir evenly from bottom to top, and put into piping bag

6. Squeeze it on a baking tray, preheat the oven at 160 degrees, put on the middle layer, and bake for about 12 minutes. If the surface is colored, turn to 100 degrees and bake for about 40 minutes.

7. The chocolate melts by heating in water

8. Put the meringue into the chocolate liquid and roll it, and then take it out when it is completely covered with the chocolate liquid

9. Put it on a high-temperature non-stick cloth and let it cool down

Tips:
Let the prepared meringue cool slightly, and take it out after the surface is hard, but don't cool it for too long, because the meringue that is left for too long will easily touch your hands. Don't put the meringue coated with chocolate liquid on a plate, it is best to put it on a non-stick cloth, so that it can be easily removed.